If you have a soft spot for banana bread but want a fun, bite-sized twist, then this Banana Bread Cookies Recipe is bound to become your new favorite treat. These cookies capture all the cozy, comforting flavors of classic banana bread but come in a perfectly portable, chewy form that’s just as delightful straight from the oven as they are with a glass of milk. With warm cinnamon, sweet bananas, and melty chocolate chips dancing together, this recipe brings a fresh spin to a beloved classic that’s great for snacks, lunchboxes, or whenever you need a little baking joy in your life.
Ingredients You’ll Need
Every ingredient here plays a starring role in crafting the perfect balance of flavor and texture. From the ripe bananas bringing natural sweetness and moisture, to the cinnamon adding a touch of warmth, each element is simple but essential to making these cookies truly shine.
- All-purpose flour (1 cup / 120g): The base that gives structure to your cookies while keeping them soft enough to enjoy.
- Baking soda (½ tsp): Helps the cookies rise just enough to have an inviting, tender crumb.
- Cinnamon (½ tsp): Adds warm, comforting spice that pairs beautifully with banana.
- Salt (¼ tsp): Enhances all the flavors and balances the sweetness perfectly.
- Unsalted butter, melted (½ cup / 115g): Brings richness and keeps the cookies tender and moist.
- Brown sugar (⅓ cup / 65g): Adds depth and a subtle caramel flavor that complements the banana.
- Granulated sugar (¼ cup / 50g): Sweetens and helps crisp the edges for that perfect bite.
- Mashed ripe banana (½ cup / 120g): The star ingredient that infuses moisture and vibrant banana flavor.
- Vanilla extract (1 tsp): Enhances all the flavors and adds a lovely aromatic note.
- Chocolate chips (½ cup / 90g): Or walnuts if you prefer a satisfying crunch instead—either way, a delicious addition!
- Optional cinnamon sugar topping: Roll your dough balls in this for an extra pop of spice and sparkle.
How to Make Banana Bread Cookies Recipe
Step 1: Preheat the Oven and Prepare Your Baking Sheet
Start by heating your oven to 350°F (175°C) to make sure it’s ready to bake your cookies evenly. Lining your baking sheet with parchment paper prevents sticking and makes cleanup a breeze, so don’t skip this small but helpful prep step.
Step 2: Combine the Dry Ingredients
Whisking together the flour, baking soda, cinnamon, and salt ensures those comforting flavors are evenly distributed and ready to blend with your wet ingredients, creating that signature banana bread taste in cookie form.
Step 3: Mix the Wet Ingredients
In a separate bowl, blend the melted butter with brown and granulated sugars, then stir in your mashed banana and vanilla extract. This mixture is where moisture and sweetness start to come together to create a deliciously rich base.
Step 4: Bring It All Together
Gently stir the dry ingredients into the wet until just combined to avoid overmixing, which can make cookies tough. Folding in chocolate chips or walnuts at this point adds delightful pockets of texture and flavor in every bite.
Step 5: Shape the Cookies
Using about 1.5 tablespoons of dough per cookie, scoop and place them 2 inches apart on your prepared baking sheet. This spacing allows them to bake without spreading into each other, keeping their charming individual shapes.
Step 6: Bake to Perfection
Bake for 10-12 minutes or until the edges are set but the centers remain soft. This step creates that chewy and slightly tender texture that makes these Banana Bread Cookies Recipe stand out.
Step 7: Cool and Enjoy
Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack. This brief rest lets them firm up just enough to handle, while still maintaining their melt-in-your-mouth goodness.
How to Serve Banana Bread Cookies Recipe
Garnishes
Sprinkling a little cinnamon sugar or a light dusting of powdered sugar on top adds a touch of sparkle and extra flavor that makes these cookies feel even more special. A small dollop of cream cheese frosting can also turn them into a delightful dessert treat.
Side Dishes
Pair these banana bread cookies with a cold glass of milk or a warm cup of coffee or tea to complement and enhance their cozy flavors. They also make a perfect companion to a simple yogurt or fresh fruit for a balanced snack.
Creative Ways to Present
For parties or gift-giving, stack cookies in a jar layered with parchment paper and tied with a rustic ribbon. Or sandwich two cookies together with your favorite nut butter or chocolate spread for a fun and indulgent twist that everyone will talk about.
Make Ahead and Storage
Storing Leftovers
Keep your Banana Bread Cookies Recipe fresh by storing them in an airtight container at room temperature. They stay soft and chewy for up to 4 days, making them a perfect make-ahead snack or quick breakfast option.
Freezing
If you want to save some for later, freeze the cookies in a single layer on a baking sheet first. Once frozen, transfer them to a freezer-safe bag or container. They can be frozen for up to 3 months and thawed overnight at room temperature when ready to enjoy.
Reheating
Warm your cookies slightly in the microwave for about 10-15 seconds or in a low oven to revive that fresh-baked softness and bring out the delicious aroma one more time.
FAQs
Can I use overripe bananas for this recipe?
Absolutely! Overripe bananas are actually perfect for this Banana Bread Cookies Recipe because they are sweeter and softer, which gives the cookies excellent flavor and moisture.
Can I substitute the butter with oil?
Yes, you can use a neutral oil like vegetable or canola oil, but the texture may be slightly different—oil will make the cookies a bit softer and less rich than butter.
Is it possible to make these cookies gluten-free?
Definitely! Swap the all-purpose flour for a gluten-free flour blend that measures cup-for-cup. Just be sure to check if the blend includes xanthan gum to help with structure.
What can I use instead of chocolate chips?
Walnuts, pecans, or even dried fruit like raisins or cranberries make fantastic alternatives, adding both flavor and texture contrast to the banana bread cookie base.
How long do these cookies last?
Stored properly in an airtight container, these cookies stay fresh for about 4 days at room temperature, and you can freeze them to extend their shelf life up to 3 months.
Final Thoughts
Trying out this Banana Bread Cookies Recipe is like inviting a little comfort and happiness into your kitchen. The ease of the ingredients and the simple steps create a warm, delicious treat that feels special every time. Whether you bake them for a snack, a gift, or just because, these cookies have a way of turning ordinary moments into something memorable. Trust me, once you make them, you’ll be reaching for this recipe again and again.
Print
Banana Bread Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 18 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Deliciously soft and moist Banana Bread Cookies bursting with natural banana flavor, warm cinnamon, and melty chocolate chips. These cookies are a perfect twist on traditional banana bread, easy to make, and great for snack time or dessert.
Ingredients
Dry Ingredients
- 1 cup (120g) all-purpose flour
- ½ tsp baking soda
- ½ tsp cinnamon
- ¼ tsp salt
Wet Ingredients
- ½ cup (1 stick / 115g) unsalted butter, melted
- ⅓ cup (65g) brown sugar
- ¼ cup (50g) granulated sugar
- ½ cup (120g) mashed ripe banana (about 1 medium banana)
- 1 tsp vanilla extract
Add-ins
- ½ cup (90g) chocolate chips (or walnuts for crunch)
Optional Topping
- Cinnamon sugar for rolling
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, cinnamon, and salt until evenly combined.
- Combine Wet Ingredients: In a separate large bowl, mix the melted unsalted butter, brown sugar, granulated sugar, mashed ripe banana, and vanilla extract until smooth and well blended.
- Incorporate Dry Ingredients: Gradually stir the dry mixture into the wet ingredients until just combined to avoid overmixing, then gently fold in the chocolate chips or walnuts for added texture.
- Shape the Cookies: Using a tablespoon or cookie scoop, portion about 1.5 tablespoons of dough per cookie. Place each scoop on the prepared baking sheet spaced about 2 inches apart to allow spreading.
- Bake: Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges are set and the centers remain soft, signaling a tender cookie.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes, which helps them firm up enough to transfer without breaking. Then, move them to a wire rack to cool completely.
Notes
- For a nutty flavor and crunch, substitute the chocolate chips with chopped walnuts.
- Roll the cookie dough balls in cinnamon sugar before baking for a sweet, spiced crust.
- Ensure the banana is very ripe for the best natural sweetness and moisture.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
